One of the two best wines at the Lobster-fest discussed below was a 2006 Vincent Mothe Chablis Premier Cru Fourchaume.
The wine was pale yellow and crystal clear in the glass with a nose of ripe but tart apple, wet limestone, and freshly grated lemon zest. The taste was much the same as the nose but one could add a wee bit of pear to the mix. Tremendous mouth feel to this wine and acid that many wines could only envy.
There was an experiment of sorts with the lobster dipping sauces this year. The major one involved clarifying some butter with a few sprigs of lemon thyme and a few rosemary leaves and then removing all the solids. When the butter was rewarmed for dinner strips of lime zest were steeped in the liquid for half an hour and a few drops of lime juice added to the mix. This was far and away the best dipping sauce with the wine and the lobster. The standard butter with lemon juice was fine and good and the mayonnaise based sauce with reduced shellfish stock and Maytag Blue cheese was surprisingly good with the lobster, but the compound flavors in the clarified sauce just picked up all kinds of subtle flavors in the Chablis. There were just subtle hints of the thyme and rosemary and there was the perkiness of the lime that just married so well with this wine. It was a wonderful match and one that can be repeated one more time, as there is another bottle in the cellar for another year.
13.5% alcohol and $30.